Carp Char Grilled In Betel Leaves: Ca Tram Nuong La Lop

TOTAL TIME: 55 min
Prep: 20 min
Inactive Prep: --
Cook: 35 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • Dressing
  • 2 tablespoons peeled and pounded fresh ginger
  • 2 tablespoons sugar
  • 3 cloves garlic, pounded (1 tablespoon)
  • 1 chile, pounded
  • 1/2 cup water
  • 3 tablespoons fish sauce
  • 3 tablespoons vinegar
    • 1 (1 1/4 to 1 3/4 pounds/600 g to 800 g) carp, cleaned
    • 1 bunch betel leaves*
    • Large pinch salt and freshly ground black pepper
    • 1 long chile, julienned
    • 4 spring onions, finely sliced
    • *Can be found at specialty Asian markets
    • Special equipment: Wire fold up grill
      recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      Preheat a charcoal grill.

      For the dressing: Mix the ginger, sugar, garlic, chile, water, fish sauce, and vinegar. Set aside.

      Season both sides of the fish with salt and freshly ground black pepper.

      Now cover the fish with betel leaves, then enclose in the wire rack.

      Char grill each side of the fish for 15 to 20 minutes on medium heat.

      Cover the fish with the fish sauce dressing and garnish with sliced chile and spring onions.
      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      Get Cooking Channel on your TV.